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A day or two in advance, make the skillet bread and cube into ½ inch pieces. Preheat the oven to 200ºF. Spread the bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.
Preheat the oven to 350ºF and butter a 9x13 glass or ceramic baking dish.
Heat a large skillet over medium heat and add the sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
Using a slotted spoon, transfer the sausage to a large bowl. Add the celery, onion, garlic, sage, salt, and pepper to the skillet and sauté until tender, about 5 minutes. Add to the bowl. Add the cubed bread to the sausage mixture. Toss to combine well.
In a medium bowl, whisk together the eggs, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.
Bake for 35 minutes, uncovered, until the top is crusty and browned